Howlin' At the Moon Spareribs

Sign up to save this recipe to your profile
8
(0)
Total:
PREVIOUS: The Maddow NEXT: Waltz on the Moon

Ingredients (11)

  • 1/2 cup lo-salt fajita seasoning
  • 1/2 cup brown sugar
  • 2 tablespoons Hungarian Sweet Paprika
  • 2 racks of Spareribs, fat trimmed
  • 2 large onions, sliced
  • 1 cup Blue Moon Beer
  • 5 cloves garlic, minced
  • 1 1/2 Tablespoons honey
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon prepared brown mustard
  • 1& 1/2 cups of Bullseye BBQ sauce

Summary

I got this recipe from my mom who passed away in February 2011. She was a great cook and made many mouth watering meals. Over the years, we have lived long distance from each other, but whenever I made this recipe I always felt close to her.

Instructions

  1. 1Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the spareribs with the brown sugar mixture. Place the spareribs in a 9×13″ baking pan; cover and refrigerate overnight.
  2. 2Preheat oven to 250 degrees F. Whisk together the beer, garlic, honey, worcestershire sauce, and mustard in a bowl. Set aside.
  3. 3For easy clean up, tear off 2 large sheets of heavy duty aluminum foil and lay them shiny side down. Fold up the ends and sides to form a box. Place a rack of spareribs on each sheet, meaty side up. Place sliced onions on each rack. Pour half of beer mixture onto ribs.
    Tear off 2 more sheets of aluminum foil and seal together to form a closed package. Place the packages side by side on a 11×14″ baking sheet.
  1. 1Bake until the ribs are tender. About 3 and 1/2 – 4 hours.
    Take out ribs, take off top layer of aluminum foil and brush Bullseye BBQ sauce on ribs.
  1. 1Pre-heat oven’s broiler and set the oven rack about 6 inches from the top.

Place ribs back in oven and broil til lightly carmelized about 6-8 minutes. .

  1. 1Well worth the wait – for these juicy and tender ribs.
Load Comments

Recommended from Chowhound